Hmmm…sounds a wee bit daunting, right? Nope. Easy schmeezy! Rachael Ray made some terrific looking meatball stuffed red peppers on her Valentine’s Day show but geez…not so much a 30 Minute Meal for ole Rach. I took her method and spinned it on the simpler side…you know the “I can make these on a weeknight in a short amount of time with minimal cleanup” side. We thought they were super yummy, I hope you do too!
4 large red bell peppers
1 pound ground beef, turkey or chicken
4 cloves of garlic, chopped
1 box chopped frozen spinach, defrosted and all the water drained
1/2 cup bread crumbs
1/2 cup Parmesan cheese, grated (plus a pinch more for garnish)
5-6 basil leaves, torn
1 jar of spaghetti sauce, divided
Extra Virgin Olive Oil (EVOO) and Salt and Pepper
Preheat oven to 425 degrees.
Remove the stem and the core of each bell pepper (creating a shell that you’ll later fill with meatball filling). Make sure the pepper can stand flat on your counter. On a foil lined baking sheet, stand up each pepper and drizzle lots of EVOO and salt and pepper over each one. Roast about 20 minutes in the oven.
While the peppers are roasting, brown ground beef over medium-high heat in a skillet with a tablespoon or so of EVOO. Add in garlic and sautee 1-2 minutes. Add in spinach, bread crumbs, cheese, basil and 1 cup of spaghetti sauce. Remove from heat.
Once peppers are done roasting, spoon in ground beef filling among all four peppers. Place peppers in an 8×8 inch baking dish. Pour remaining spaghetti sauce over all 4 peppers. Bake 15-20 minutes or until bubbly. Garnish with a little extra cheese.
That’s it! Fancy, right? Simple, yes! Happy Eatings!